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August 2, 2011
Oven-Fried Chicken
Poultry Classics
Prep time:
15 minutesbaking time:
18 to 25 minutes“Grandma felt good about serving this healthy and tasty alternative to traditional fried chicken.”
Ingredients
Serves 4
- 2 boneless, skinless chicken breasts (about 5 ounces each)
- 4 small skinless chicken drumsticks (about 2 1/2 ounces each)
- 1 1/2 cups cornflakes, crushed
- 1 tablespoon dried parsley
- 3 tablespoons all-purpose flour
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 egg white
- 1 tablespoon water
Directions
1
Preheat the oven to 375°F. Rinse chicken. Trim off any fat and cut chicken breasts in half. Pat dry with paper towels.
2
Mix the cornflake crumbs and dried parsley in a shallow bowl. Combine flour, poultry seasoning, garlic salt and pepper in resealable plastic food storage bag. Whisk egg white and water in small bowl.
3
Add chicken to flour mixture, one or two pieces at a time. Seal bag; shake until chicken is well coated. Remove the chicken from bag, shaking off excess flour. Dip into egg white mixture, coating all sides, then roll in crumb mixture.
4
Place in shallow baking pan. Repeat with the remaining chicken, flour mixture, egg white mixture and crumb mixture.
5
Lightly spray chicken pieces with nonstick cooking spray. Bake breast pieces until an instant-read thermometer inserted in center of meat registers 180°F, about 18 to 20 minutes. Bake drumsticks until the juices run clear, about 25 minutes.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
To give an Italian flair to this dish, Grandma substituted 1/2 teaspoon dried oregano for the poultry seasoning and added 1/4 teaspoon dried basil to the recipe. Finally, she would garnish the dish with fresh basil leaves and red pepper strips.
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